Another Kind of Mince Meat

Ingredients

• 2 lbs. of lean beef
• 1 tsp. of salt
• 1 lb. of beef suet
• 1/2 lb. of brown sugar
• 5 lbs. sour apples
• 1 cup of molasses
• 1 lb. of raisins
• 2 lbs. of currants
• 1/2 lb. of minced citron
• 1/2 pt. of brandy
• 2 tsps. of all kinds of spices

Method

1. 1

   Prepare the meat as in the previous recipe.

2. 2

   Treat apples, suet, and citron as given in the previous recipe.

3. 3

   Mix with spices, sugar, molasses, raisins, currants, juice of orange and lemon, and brandy.

4. 4

   Stir for 10 minutes, put into a glass can, and seal.

Nutrition per serving

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 109. The excerpt below is the record exactly as published.

1 lb. of lean beef V4, tsp. of salt 1 lb. of sour apples % pt. of cider % cup of molasses % lb. of raisins % cup of sugar % lb. of dried currants % tsp. of ground cloves 1 tbsp. of chopped, sugared, % tsp. of ground cinnamon citron V4, tsp. of grated nutmeg 2 tbsps. of butter % cup of brandy % lb. of suet Preparation: The pie crust is prepared as in No. 16. The mince filling is prepared by cooking the lean beef in a little water, then removing fat and membranes, and chopping it fine. Apples are peeled, cored, chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, suet, chopped fine, cider, raisins, currants^ citron, butter, salt and brandy, put into the crust and bake 45 minutes. Remarks: This filling may be sufficient for 2 pies. The mince meat not used is kept in a sealed glass can. No. 25— ANOTHER KIND OF MINCE MEAT. Quantity for 4 Pies. 2 lbs. of Igan beef 1 tsp. of salt 1 lb. of beef suet % lb. of brown sugar 5 lbs. sour apples 1 cup of molasses 1 lb. of raisins 1 orange 2 lbs. of currants 1 lemon % lb. of minced citron % pt. of brandy 2 tsps. of all kinds of spiees

Cook this with the app: pantry check, scaling, and the assistant.